Bread dough recipe
In order to prepare the dough for delicious homemade bread, you will need the following ingredients:
- Flour – 80 grams;
- Warm water – 30-40 milliliters;
- Dry tremors - a quarter of a teaspoon.
Your next steps:
First, prepare your work surface to make the bread dough: wipe the table with a damp, clean cloth, wash your hands, and put on an apron. Your morale is also very important for preparing the dough according to the recipe. Take a clean sieve. Carefully sift the required amount of flour. Know that the dough cannot be prepared when there is a draft in the room.
You can sow directly on the table to form a mound of flour powder. You can also sift flour to make bread dough into a large bowl. Remember: the bowl must be clean and dry! Make a hole in the sifted mound of flour and carefully pour in water in a thin stream. The water should be slightly warmer than room temperature.
How to prepare bread dough - recipe
- The first thing you need to do to prepare bread dough is to pour 30-40 milliliters of warm water into a bowl or saucepan - the temperature should be approximately 30-40 degrees. Take instant yeast and dissolve it in this water. This mixture must be thoroughly mixed and carefully monitored so that the yeast is completely dissolved and not a single grain is left behind.
- The second thing you will do to prepare the bread dough is to pour it into a bowl with water and diluted dry yeast, previously sifted with flour. Start mixing flour with water and yeast. It will be a very sticky and soft dough to the touch and consistency.
- Third step of the recipe. This is your future dough. Transfer the workpiece to a medium-sized bowl and be sure to cover it. You can do this with cling film. Then put it all in a warm place. Under no circumstances should you place the dough in an oven or on a radiator. This can ruin the workpiece.
- Your dough preparation made from warm water, yeast and flour should stand for about an hour or an hour and a half. During this time, the dough will grow two to three times. The dough will become porous and stringy.
- TIP: in no case should you place a bowl of bread dough with products that have a sharp and strong odor, otherwise your future bread will have a foreign smell and taste.
- And the last step: transfer the bread dough into a larger bowl, add a little more water and stir. Use a wooden spoon for this. Now the dough is ready.
Now you know how to prepare bread dough.
This is what brings dough and sourdough together (and that’s why we confuse these concepts): in both, provided that the yeast dough contained some yeast and matured for about 6-18 hours, acids accumulate and this has the best effect on the quality of bread. Based on this commonality, I immediately drew a parallel with sourdough; sourdough has a similar effect on bread dough, only revealing its best sides even more strongly and brightly.
Dough and sourdough
Before I tell you what I read from Hamelman, I’ll tell you about dough and sourdough. I already wrote somewhere, but here I repeat: what we call sourdough in leavened bread is actually not sourdough, but sourdough, and calling it sourdough is not entirely correct. Dough is for yeast bread, when part of the flour and water are mixed with yeast and this mixture is brought to a mature state, and then used for kneading. In fact, it’s almost the same as what we do with sourdough, only then we simply accumulate the sourdough to the required amount, make it the required humidity, using a starter culture - our sourdough, which we feed continuously, as a rule, leaving the humidity and proportions unchanged . In yeast bread, dough is used in most cases to enrich the bread dough with organic acids, in sourdough bread - to accumulate not so much acids (they will accumulate in sufficient quantities during the fermentation process), but rather yeast, in order to adjust the fermentation time of the dough.
Strengthening the dough structure
Increasing the acidity level of the dough has a good effect on gluten, increasing its strength and stability. This is an undoubted advantage of sourdough, which is why, by the way, it is often used simply as an improver. If you pay attention, among the products that are added to the dough during kneading in order to improve or influence its properties, there are so-called acidulants. By the way, this is one of the reasons why bread made from freshly ground flour should be baked with sourdough: its acids strengthen the unoxidized protein of fresh flour and help the dough retain its structure.
Development of bread aroma and taste
Have you ever baked regular yeast bread in a bread machine? As for me, this bread doesn’t really look like bread, more like a bun, and its structure is cottony, inelastic, and smells more like yeast than the bread itself. The reason, in general, lies in the fact that the dough from which the bread was baked did not accumulate a sufficient amount of acids, which form the very rich taste and aroma of good bread. Hamelman writes: “Semi-finished products (spreads) naturally contain organic acids and esters (flavor compounds produced by yeast), which contribute to the formation of the characteristic bread taste and smell.” That is, even yeast bread using yeast or sourdough dough is significantly improved, but in the case of bread simply made with live sourdough, this manifests itself and reveals itself really brightly and powerfully!
Long-term preservation of bread quality
“There is a certain relationship between the acidity of bakery products and the preservation of quality during storage. As the pH value of bread decreases (i.e., acidity increases), its shelf life increases.” Previously, Europeans, especially in rural areas, baked bread once every two, three or even four weeks. Only bread with high acidity, that is, made with sourdough or sourdough, can withstand such long-term storage,” writes Jeffrey Hamelman. My grandmother, having lived all her life in a village in the Kursk region, baked sourdough bread, and it happened approximately as Hamelman describes: once or twice a month she baked several large loaves of bread in the oven, placed them on the oven ledge, covered them with a towel, sometimes I transferred the bread to a large saucepan with a lid.
Comparing yeast sponge and sourdough bread, I still feel a big difference in taste and aroma, no matter how you look at it, but yeast bread in most cases does not have such a deep, rich and powerful aroma, and a flatter taste. And it doesn't last that long. Sourdough bread will lie for three weeks, dry out, nothing will happen to it, but yeast bread can easily become moldy during this time.
Protection against mold and bread diseases
photo from the net
The acidity of dough and finished bread plays a very important role in protecting bread from mold and other bread diseases, including potato diseases. By analogy, the sourdough itself, having achieved the required acidity during the breeding process, displaces all pathogenic flora and, provided that you carefully manage it and do not allow strong peroxidation, remains healthy and active. In fact, the acidity of sourdough is its immunity, and that of the bread you bake with this sourdough.
Gluten fermentation
Among other things, some changes occur with gluten during the fermentation process. Enzymes promote gluten hydrolysis - the decomposition of complex protein bonds of “problematic” gluten into simpler ones, which are absorbed by our body much easier and better.
A little later we will figure out what actually happens to gluten during the fermentation process, what this gives to the bread and to us, as lovers of good bread.
Very tasty homemade bread!
To begin with, I want to say that yeast dough stopped scaring me not so long ago. Just a year and a half ago, I was only licking my lips at yeast baked goods and did not dare to bake myself. No, it’s not that I haven’t baked before... I have baked! There were attempts and, as I remember now, once they even turned out decent buns, a little wooden, of course, but homemade. About a year ago I was forced to start baking because... My little son had a terrible allergy to dairy products. It sprinkled on everything that had even a drop of milk in it, and he loves buns to bits. I can’t count the torment I transferred! The dog got terribly overstuffed on my creations because he was the only one who ate my baked goods. Well, nothing, by trying different types of flour, different yeast, different recipes, I became friends with yeast dough! Now I already understand that many of my mistakes were due to the fact that the vast majority of recipes are written rather superficially. That is, small needs such as, for example, do not work with the dough in a draft (because the dough becomes stiff and turns into a brick) are prescribed in a very small number of recipes, and the result of baking sometimes depends on such small needs. I may also be missing something, but I try to describe the preparation of this or that pastry in as much detail as possible, so that you can get it right the first time without a hitch.
I usually bake quickly Uzbek flatbreads or buns for sandwiches, but then I had two days without a computer... I decided to bake bread according to all the rules with dough, etc., but I got so carried away that I baked 2 types of bread: sponge and unspread and baked it after French bread!
So, let's begin!
Sliced bread at home: (proportions are taken for convenience so that there are no such numbers as 22 gr. 513 gr., etc., GOST ingredients)
*Another small digression: Premium flour (premium grade) also comes in different varieties. Flour with 10% protein content (Sokolnicheskaya, Makfa) is ideal for sweet baked goods, ideal for charlottes and muffins, but in yeast dough it does not always perform well, so I use premium flour with 13% protein content for baking yeast dough products. It is ideal for yeast baked goods. The dough behaves completely differently. More elastic, pliable and pleasant to work with, while sweet baked goods turn out wooden with such flour. The amount of protein (protein) can be found on the packaging. This flour makes simply amazing ciabatta! And the flour takes a little more water per 10-20 grams. Therefore, if you bake with 10% flour, you often need it for 1 tbsp. more spoon than in the recipe, or less water is added.
Dough recipe:
- Premium flour – 200 gr.
- Warm water – 100 ml.
- Yeast (saf-moment) – 1 tsp.
Dough recipe:
- Opara
- Flour – 150 gr.
- Water – 85 ml.
- Salt – 1 tsp. no slide
- Margarine 82.5% – 15 gr. (about 1 tbsp)
Preparing the dough:
Preparation of the dough:
Molding:
Bakery:
- Bake with steam for 10 minutes. Remove the bowl of water and lower the temperature by 200 degrees. and bake until nicely crusted.
The bread turned out amazing! And he ate it almost immediately. It does not have a pronounced crust, the crumb is simply airy. The loaf didn't survive until the morning!
Therefore, in the morning I decided to make more bread, but according to an accelerated program without dough! 
So the recipe for bread at home (safe method):
- Flour – 450 gr.
- Water – 225 ml.-250 ml.
- Saf-moment yeast – 1 tsp. no slide
- Sugar – 1 tbsp. spoon without slide
- Salt – 1 tsp. no slide
- Margarine 82.5% – 15 gr.
Preparation:
- Mix all dry ingredients together
- Pour in the water and mix well (mix with a mixer for 5 minutes at medium speed so that the salt and sugar are completely dispersed throughout the dough)
- Add margarine a little at a time and knead the dough until completely dissolved.
- We beat the bun and leave the dough to proof for 1.5 hours. Fold the dough 2 times! In half an hour and again in half an hour!
- Divide the risen dough into two parts *I thought that two loaves would be enough for more than one meal... I was deeply mistaken...
- Roll out the flatbreads and roll into rolls
- Cover with film and leave to proof completely! *Full proofing means until the loaf has increased in size by 2-3 times. It may take 40 minutes, it may take 1 hour!
Bakery:
- Preheat the oven at 230 degrees. Heat the baking sheet together with the oven
- Place a bowl of water on the bottom shelf *Alternatively, spray the oven walls with water during the first 10 minutes of baking.
- Bake with steam for 10 minutes. Remove the bowl of water and lower the temperature by 200 degrees. and bake until nicely crusted. *This time I also brushed the bread itself with water! If you noticed, the first one set quite hard and I decided to try to moisten these bars a little, because... I know from experience that this will prevent the bread from crusting so quickly and will give it time to bake.
Well... the bread turned out amazing again (I repeat)... I don’t know how different it is from sponge in taste, but it was eaten again instantly, the first loaf didn’t even have time to cool.. I cut off the top of the second loaf and put it in a bag until the morning to say you, as in the morning, when stored in the bag, it remained just as soft and airy!
Well, since it so happened that two versions of bread were already baked, I decided to finish off the bread madness with French rolls!
It is customary to use the sponge method. It is thanks to him that flat cakes of dough turn into airy buns or fluffy porous bread. The baking result depends directly on how correctly the dough is prepared. What is she like?
What is dough?
Dough is a liquid dough that consists of flour, yeast and liquid. In some cases, sugar is also added to it. The purpose of the dough is to start the yeast fermentation process. Without this, the dough will not rise. As a result, the finished product will not become fluffy.
Dough is used to prepare yeast dough, but is done separately and immediately before kneading it. This process has its own characteristics, without taking them into account, it will be difficult to achieve a good result in baking.
There are two types of dough: thick and liquid. They differ in the method of preparation. Thick dough includes up to 70% of the total volume of flour. This cooking option involves the accumulation of more fermentation products in the dough and in the dough, increasing the acidity of the latter. This improves the taste and aroma of the products, they remain fresh longer and do not become stale.
Liquid dough contains half as much flour. Due to high humidity, fermentation processes occur more intensively in it. Under such conditions, yeast cells become more active, and the dough does not peroxidize. However, baked goods prepared on it are not of high quality. They have a less pronounced taste and aroma and go stale faster.
Dough is where the preparation of any yeast dough begins. That is why it is important that all the ingredients for it are of suitable quality.
Yeast for dough
A mandatory ingredient in the dough is yeast. Without them, the fermentation process will not be able to start. To prepare the dough, you can use either pressed dough, that is, live dough. If the shelf life is correct, the dough will work equally well in both cases.
Specific recipes indicate from which yeast the dough for yeast dough is prepared. But the composition of the ingredients can easily be changed to suit existing products. For example, if necessary, they are replaced with dry ones. The ratio between them is 3:1. This means that 3 grams of live yeast equals 1 gram of active dry yeast. Most manufacturers indicate this ratio on their packaging.
Sponge dough method
At bakeries, the dough is prepared according to the classic recipe. To do this, take about half the total amount of flour, two-thirds of the water and all the yeast. The consistency of dough for yeast dough is thinner than that of dough. Her temperature is 28-32 degrees. The duration of fermentation of the dough is from three to four and a half hours. After this, start kneading the dough.
The remaining ingredients are added to the finished dough, namely part of the water and flour, as well as fat and sugar provided for in the recipe. The initial temperature of the dough is 28-30 degrees. The duration of its fermentation ranges from one to two hours.
Preparing dough using the sponge method requires a significant amount of time. But it is the two-stage fermentation process that improves the quality of the dough, resulting in bread that is especially tasty and aromatic.
Preparation of dough for yeast dough: ingredients
Depending on what kind of dough is being prepared, ingredients such as water, milk and even kefir can be used as a liquid component. Each recipe indicates which of the components is needed in a particular case.
Dough for yeast dough for bread (and dough) is prepared from the following ingredients:
- water - 500 ml;
- sugar - 1 ½ teaspoons;
- salt - ½ teaspoon;
- pressed yeast (live) - 10 g;
- vegetable oil - 30 ml;
- flour - 5 glasses (240 ml each).
All components of the recipe must be laid out on the table in advance and only after that proceed directly to the cooking process.
Step-by-step recipe for preparing dough and bread dough
- First of all, you need to prepare the dough. To do this, you will need a comfortable large bowl with high walls. Pour salt, sugar into it, and crumble the yeast. Mix the ingredients well with a spoon until smooth.
- Add warm water to the yeast mass, the temperature of which should not exceed 35 degrees. Stir and add half of the total amount of flour.
- The dough for yeast dough should be quite thick and uneven in consistency. Cover the bowl with cling film and set aside in a warm place.
- After 1.5 hours the dough should ripen. The fact that it is ready is indicated by small bubbles and holes on the surface of this mass. Mix the dough with a spoon. Now the remaining flour and vegetable oil are added. Knead a dense, soft and elastic dough. Let it rise again, after which you can bake delicious homemade bread.
This recipe makes the dough lean. It is suitable not only for baking bread, but also for meatless pies.
Dough for yeast dough
For sweet airy buns, the dough is prepared a little differently. For it you will need 1 glass of water (250 ml), 70 grams of pressed yeast, a tablespoon of sugar and half the total amount of sifted flour (5 glasses). Combine all ingredients together, cover the bowl with cling film and set aside in a warm place to ferment. It is important that the liquid is not hot.
While the dough is rising, other ingredients for the dough are prepared. Melt 180 grams of margarine in half a liter of milk. Do not overheat and especially do not bring to a boil. Add 1.5 cups of sugar (more to taste), a teaspoon of salt and vanilla. To stir thoroughly. Try to dissolve all the sugar in the milk-margarine mixture. Beat three eggs separately. Combine all ingredients together with the dough. Add about 5 more cups of flour and knead into a soft dough. Form a ball out of it and send it to a warm place for about an hour and a half, until the mass triples.
The dough for yeast dough is prepared in the same way. If the filling is unsweetened, then the amount of sugar in the recipe needs to be reduced.
Sponge dough for pizza
Pizza dough is prepared with water or milk. In the first case, the dough turns out thinner, in the second it will be softer.
First, prepare the dough for the yeast dough. The recipe suggests that you first need to mix a teaspoon of dry yeast with 50 ml of milk (water), add 2 tablespoons of flour and ½ teaspoon of sugar. Cover and place in a warm place for half an hour.
When the dough is ready, it needs to be added to 200 grams of flour. Add 120 ml of milk, 30 ml of vegetable oil and you can start kneading the dough. This will take about 15 minutes. During this time, the dough will no longer stick to your hands and will become elastic. The specified amount of ingredients is enough for 2 pizzas with a diameter of 30 centimeters.
Sourdough is baked in different ways. Each housewife has her own recipe. I will share my experience. I have been baking sourdough recently, but quite successfully (the whole family likes bread and my other baked goods). I would be glad if you share your experience with me.
In the evening (all night) I put the sourdough dough on. I stir 0.5 cups of starter in water at room temperature in a large container. 
It’s better to take the starter out of the refrigerator in advance so that it “wake up” (about 2 hours before). I take water depending on the desired amount of dough. For a “classic” pie pan, 400 ml of water is enough for me. 
I add flour so that the consistency of the dough is like thick sour cream. 
I place the container in a very warm place (in my apartment this is the oven, which I turn on for 1 minute). In the morning the dough should bubble. I stir the dough and set aside 0.5 cups of the starter for next time, “feed” the new starter with flour until it has the consistency of thick sour cream and put it in the refrigerator. 
If I bake simple lean bread, then I add 2-4 tablespoons of olive oil, salt and sugar/honey to the dough (only after I have put aside the new starter(!!!) (I first dilute it in a small amount of water). 
You can add cumin, coriander, bran or other "fillers". I add enough flour so that the consistency of the dough becomes very thick (it’s difficult to mix with a spoon). 
I cover the dough and put it in a very warm place for several hours. When the dough has risen, I add a little more flour, knead with my hands, let the dough rise further, 
Place the dough in the mold and bake at 200C for about 60 minutes. After baking, I wrap the bread in a towel “to rest” for several hours.
If you need butter dough, then in the morning I add 250 ml of milk at room temperature (or a little warmer) to the dough, flour until it has the consistency of thick sour cream and leave it in a warm place for an hour. After an hour, I add butter (pre-melted and cooled), vegetable oil, salt, sugar/honey (pre-diluted in a small amount of water), eggs, and enough flour to the consistency of a “standing spoon.” 
I put it in a warm place for several hours. When the dough rises, add flour, knead, let it rise some more, 
I shape and bake.
P.S. 1. I recommend having a “reserve” jar of sourdough, since several times I forgot to put the sourdough aside in time for the next time (if you added salt or sugar or butter to the dough, then it can no longer be used as a sourdough next time). What helped me out in such a situation was that I had several reserve jars of sourdough
2. For butter dough, use only High-grade flour.